I’m really excited to share my new creation with you. It’s a healthy Oatmeal Banana Cake that I made early this morning. I was a little anxious that it may not turn out well but I was wrong. It’s really moist and delicious. This is the first time I used oatmeal in my cakes. I will definitely be using it again for baking as oats is very good for health.
Banana cakes are always one of my top favourite. The lovely flavour and natural sweetness from bananas add such beauty and character to the cake. Over-ripe bananas are the best for making banana cakes. So, never ever throw away over ripe over bananas. You can turn them into great desserts. If you like a more dense cake, just add more bananas. To mash it, just use a fork to press down on the bananas. Don’t over do it though.
I’m glad I made good use of the organic fine oatmeal and organic brown rice flour that I bought last week. When I bought it I didn’t know how I’m going to use it. I bought it because it’s something healthy! That’s so unwise right? I would never teach my girls to do that…..*big grin*. Actually I was so excited to have found the organic brown rice flour. The price is cheaper than the rice flour that I always get from the Chinese supermarket which is not even organic. If you are from Aberdeen here in Scotland, you can get it from Newton Dee shop.
Right, here’s my very simple, quick and easy recipe. Mix all in a pyrex dish with a whisk. Little washing up to do, too. Use a low tin to bake to cut down on the baking time which means you can enjoy a freshly made cake in less than 30 minutes.
1/2C unrefined sugar
1/2C olive oil
Put all of Ingredients A into a mixing bowl. Beat with a whisk until mixed well.
4 bananas (mashed with a fork)
Add Ingredients B to the egg mixture. Mix well.
1C organic fine oatmeal
1/2C organic brown rice flour
1/2C tapioca flour
1t baking powder
1/3t baking soda
Add all of Ingredients C into the above mixture. Mix well with the whisk.
Pour the batter into a shallow paper lined baking tray. Bake at 180 degrees Celsius for about 20 minutes or until a shower inserted into the centre comes out clean.
Let it cool and then cut to serve. It’s so good with a cup of tea or coffee or as a dessert after a meal. What a happy day for me…..yay!!
By the way, it’s Chinese New Year this weekend! If you are celebrating it, you can even make this cake to serve your guests. It’s amazing how quickly time passes. We are into February now. It’s really quiet here unlike back home where everywhere is crowded with shoppers and all sorts of New Year decorations and songs. I miss that busy auspicious atmosphere. But well, we are going to have a big pot luck party in church followed by some interesting programme. That’s going to be fun too. I look much forward to enjoying other people’s specialty….*big smiles*.
Take care and I’ll see you in my next post.
Other healthy cakes that you may be interested in:
Fast, Easy, Healthy Carrot Cake
Best Banana Cake
Sweet Potato Cake
Butternut Squash Coconut Cake
Coconut Banana Cake
Healthy Steamed White Chocolate Beetroot Cake
Carrot Fig Cake (Non Gluten Non Dairy)
Quote of the day……
“Worry does not empty tomorrow of its sorrow; it empties today of its strength.”
- Corrie Ten Boom